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Description
Chicken breasts in a lemon-Romano cheese sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 cup grated Romano cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
Instructions
- Place chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness.
- In a shallow dish, combine flour, Romano cheese, salt, and pepper. Dredge chicken in flour mixture, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add chicken broth and lemon juice to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in butter and parsley. Cook until sauce has thickened slightly, about 1-2 minutes.
- Return chicken to skillet and spoon sauce over top. Heat through.
- Serve immediately.
Notes
- Serve over pasta or rice.
- Garnish with extra Romano cheese and parsley.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg